A funny, self-deprecating memoir of living in Lyon (the lodestar of budding cooks), learning the ropes chez la Mere Brazier and the Institut Bocuse. The title does not refer (as far as we kn... read more
I had my first French meal and never got over it: a collection of Child's amiable witticisms and observations. "In department stores, so much kitchen equipment is bought indiscriminately by... read more
The author lives in Tuscany and has been writing about Italian regional food for many years - and she is a purist, who doesn't believe in adding ricotta to every kind of ravioli, and underst... read more
A book by the founder of an international chain of restaurants that began in Sydney twenty years ago. Renowned for their fusion cooking, one landed in Pavilion Road a few years ago, and som... read more
Vegetarian recipes from the cold north: Hahnemann is at the forefront of Danish cooking, with her eponymous company making about 3000 lunches a day in Copenhagen, sustainably. Somehow, in th... read more
A new vegetarian contribution from the gastronomic powerhouse. Perfect for those who would sell their well-fed souls for an aubergine dumpling parmigiana.
The Provencal almond paste ovals that defy description and lead otherwise sensible bankers and historians to barter their wives and children. Here we have their history and - oh - joy - how ... read more
What to do with all that extra starter? The queen of sourdough baking extends her realm - brioche, millefeuille, morello cherry shortbread... Her first book, The Sourdough School (£25), has... read more
ROC founded the Ballymaloe Cookery School with his sister, Darina Allen, and taught there for many years. This is a fine book of excellent recipes, illustrated with his own delightful drawin... read more
The author of 'On Food and Cooking' has spent a decade thinking about the science behind smells. The result is a work of great scientific and historical scholarship, as well as being essent... read more
Adria is perhaps a surprising person to take us back to Flintstone cookery; an interesting exploration of the McLuhanesque relationship between pot and food.
From bronze-age chopsticks, grain stews, the dawn of the dumpling in the C4th, and the astonishing super-abundance of rice feeding a vast population, to modern fast food in the Chinese diasp... read more
A caravan of vegetable dishes, mostly small and perfectly formed, from the head chef of the eponymous Bristol restaurant who won a Michelin star aged 21.
Foraged cocktails - rummage in the back of your cupboard, select a suitably dusty bottle, add dandelions - beautifully shredded of course - a nip of horseradish and garnish with some zesty l... read more
Around the world in the company of a woman who sees feasts where others might see weeds or indiscriminate greenery. Identifications, recipes and lovely botanical illustrations. Meadowsweet b... read more
Diacono is a serious gardener and nurseryman as well as a cook, so this has tips on propagation and storage as well as culinary uses. A really useful book for those who want fresh zingy flav... read more
What poor RB got up to in lockdown, deprived of guests and colleagues at his beloved Le Manoir, and separated from his family: simple, cheering food that owes much to what he learned from hi... read more
This is likely to be the closest we all get to a steaming bouillabaisse with rouille for some months yet... Genoa, Marseille, Valencia, what siren calls!
Dill, pomegranates, zaatar, oregano, lemon...dishes from Greece, Cyprus and Turkey, gathered on Khan's extensive travels, that show how tastes, ingredients and recipes recognise no borders. ... read more
This is worth including here just for its title, let alone what follows. Sandoe's is full of the tart, tender and unruly - books and, happily, staff too. Twenty-six essays on different frui... read more
For a teetering moment we thought this might be about tea and tea alone - but no! There are also recipes for scones, Welsh cakes, tea truffles, Lapsang-smoked ribs, etc, washed down with Ear... read more
Especially from the mountainous region of Northern Macedonia. Nitsou is Macedonian-Canadian, and grew up cooking with three generations of her family before Cordon Bleu training etc.